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Eat Ta‘ape: Hawai'i's Sustainable Fish Solution

Dive into the world of ta‘ape, an invasive yet delectable fish in Hawai'i. Learn how consuming this 'ono (delicious) species can combat ecological imbalance, support local fishers, and enhance sustainability. Discover why eating ta‘ape is both a culinary delight and an environmental necessity.

Ta‘ape: A Sustainable Seafood Option

Ta‘ape is a tasty reef fish that's abundant in the waters of Hawai'i, and while it's ono and sustainable for us to eat, it's a non-native that is putting stress on the fish that are native. Ta‘ape was introduced about 70 years ago to boost local fish supply but the fish have proliferated and now compete with native fish for food and reef habitat.

School of Ta‘ape
Ta‘ape are now too plentiful in local reef waters. Photo credit: Brian Greene

We need to "eat 'em to beat 'em," says Jhana Young, sustainable seafood senior manager at Conservation International Hawai‘i and Slow Food Oʻahu board member. "Hawai‘i has been called the invasive species capital of the world," she points out, and ta‘ape has spread throughout our archipelago, from Hawai‘I island to Papahānaumokuākea." CI Hawai‘i, in partnership with Oʻahu-based nonprofit Chef Hui, runs a statewide initiative that is working with local commercial fishers, restaurants, retailers, and chefs to bring ta‘ape to more dining tables.

According to chef-educator Mark Noguchi, of Chef Hui, Hawai‘i imports half the seafood consumed here, despite the abundance of sea life around the islands. Noguchi is eager to spread the word of ta‘ape's versatility and deliciousness. The fish, also known as bluestripe snapper, has delicate, white, mild meat and can be grilled, steamed, fried, or used for ceviche.

Ta‘ape is also rated "Best Choice" by Monterey Bay's Seafood Watch program so it's a win-win for eating a local, sustainable seafood option. By eating ta‘ape, you can help make the most of this invasive species, support local fishers, and reduce the islands' dependence on imported seafood. It's good for your wallet, too, usually selling for $3 to $10 a pound, depending on size.

You can find ta‘ape at the following Oʻahu retail locations. Many retailers will clean the fish for you, too, if you ask.

  • Local I‘a (community supported fishery)
  • Marketplace at City Square (vendors such as Brian’s Seafood Market)
  • Reeler app
  • Rainbow Market
  • Seafood City
  • Tamashiro Market
  • Da Fish Market Waipahu

Watch the taʻape project youtube playlist here: Ta‘ape Project Playlist

To get involved, reach out to Jhana Young at jyoung@conservation.org.

School of Ta‘ape
Ta‘ape are now too plentiful in local reef waters. Photo credit: Brian Greene

Taʻape Confit Dip

By Jhana Young and Ryan Nakagawa

Note: This is an alternative to a smoked fish dip. It is prepared using a confit cooking technique, which requires a sous vide machine (or controlled-temperature water bath).

Confit Mixture Ingredients:

  • 1 tsp fresh lemon peels
  • 4 Tbsp extra virgin olive oil
  • 2 garlic cloves, roughly chopped
  • 1 Tbsp of fresh dill sprigs
  • Sea salt and pepper to taste

Confit Directions:

  1. Fill a large pot of water and set it on the counter. Insert your sous vide machine and set the temperature to 150 degrees Fahrenheit.
  2. Fillet and skin taʻape, cutting out pin bones and rib bones. Remove any remaining scales. Dry the fillets.
  3. Use a vegetable peeler to peel lemon rinds, making sure to remove any white parts as they add a bitter taste.
  4. Place taʻape fillets and the confit ingredients into a sous vide or food saver bag, remove air and seal the bag. When the water temperature reaches 150 degrees, insert the bag into the water bath, making sure the bag is fully immersed in the water.
  5. Cook for 30 minutes. While the taʻape is cooking, prep ingredients for the dip.

Taʻape Dip Ingredients:

  • 1 lb. of taʻape, filleted and deboned (at least 6 large-sized taʻape)
  • 3 Tbsp avocado oil mayonnaise (recommend Primal Kitchen brand)
  • 2 Tbsp sour cream
  • 1 Tbsp fresh dill sprigs, chopped
  • Juice from 1/2 lemon
  • 1/4 cup of finely chopped celery
  • Sea salt & pepper to taste
  • extra virgin olive oil to taste
  • Optional: 1 Tbsp colatura di alici (Italian fish sauce made from anchovies)

Taʻape Dip Directions:

  1. After 30 minutes, check to see if the taʻape fillets are fully cooked, remove the bag from the water, drain liquids, and transfer the fillets of taʻape into your dip dish, such as a glass bowl. Remove the dill, lemon peels, and garlic pieces. Transfer immediately to a ‘fridge to chill. (Do not add the mayonnaise while the fillets are still hot.)
  2. Once taʻape fillets are chilled, add the rest of the ingredients and mix.

Serve chilled as a spread on toasted baguette slices or with sea salt crackers or ʻulu chips. Top with a little lemon zest and/or dill sprigs for garnish (optional).